Do you remember the children's rhyme about weather? It goes something like this: "January snowy, February flowy, March blowy, April showr'y, May flowr'y," etc. How prescient, even for a poem written in the 19th century when "global warming" wasn't part of the conversation.

Easter and Passover are snowy, flowy and blowy this year, yet they bring a message of hope and celebration for the fresh start that is spring. Proof positive that there is a tender shoot even in the coldest ground, March shepherds in daffodils, robins, and spring lamb.

Across the globe, lamb is the most popular Easter symbol. Back in the day, the lamb was considered a lucky omen, especially at Easter time. I won't go into the religious symbolism other than to say the lamb is a symbol of peace. For centuries, the pope's Easter dinner has featured a whole roast lamb. And so, here we are with a recipe for lamb.

Roasting a whole lamb is a bit cumbersome, even if you can find one. My recipe showcases tender, juicy loin lamb chops. They're quick to grill (or broil) and present beautifully on the plate. A flurry of herbs and a healthy spritz of lemon complement the earthy richness of the lamb. Serve the chops with other spring yums such as tender asparagus followed by sweet strawberries.

Some say January is the month for resolving to do something new. I say it's spring. Why else would a season be synonymous with leaping, launching, and jumping off? Happy landing!

RECIPE

LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Tender lamb chops are quick to cook yet elegant enough for a dinner party. Feel free to substitute other herbs such as thyme or mint for the rosemary and oregano.

In a shallow bowl or baking dish, combine the lemon juice, olive oil, garlic and herbs. Season the lamb chops with salt and pepper and add to the dish, turning to coat with the marinade. Let stand at room temperature for 30 minutes or cover and refrigerate up to 24 hours.

Remove the lamb chops from the marinade (discard the marinade). Grill over high heat or broil for 5 minutes. Turn the chops and grill another 5 minutes for medium-rare, or until done to your liking.

Cheese balls are great. I love the nostalgia. But cheese logs are even better. Here's why: It's super easy to find unembellished goat cheese logs at the market. Naked cheese balls not so much. Here are two ideas for dressing those goat cheese logs with holiday (or any day) flavors - and hues. Make ahead and freeze. Ferry to a potluck. Enjoy while watching football. I know, right? Heaven sent. Click READ MORE for the recipe. Delish!

My friend, Beth, and I passed each other on Park Street. She was on her way from class back to the Kappa house, I was on the way to my poetry workshop in Richardson Hall. We did this every Tuesday and Thursday (Thursdays often in a hangover haze. Shout out to The Hoot!). This day, she handed me a copy of the newly published book by an upstart who would go on to change the way we think about cooking, entertaining, and style. Entertaining, by Martha Stewart...